Califonia Bountiful

Poggio Trattoria porcini sformatino 

Chef Benjamin Balesteri
Poggio, Sausalito

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2 tbsp. butter

4 tbsp. flour

1 cup whole milk

1/4 cup diced porcini mushrooms

Salt, to taste

1 cup cream 

2 egg yolks

1 whole egg

Sugar, if needed


1/4 cup olive oil

1 lb. fresh chanterelle mushrooms, diced

1 tbsp. butter

1 clove garlic, chopped

2 sprigs thyme 

1/2 cup white wine

Salt and pepper, to taste


1/2 cup Sausalito watercress

1/2 cup shaved Parmigiano-Reggiano

For Sformatino: Melt butter in a thick-bottomed pot. Add flour to make a roux. Add milk and stir until well incorporated. Add porcini and season with a pinch of salt. Using a rubber spatula, make sure the mixture doesn't stick to the bottom. Add cream and continue to cook until mixture is thick and porcini is tender. Remove from heat and carefully temper eggs into cream and porcini mixture. Place in a blender and puree until smooth. Taste for salt and sweetness. (You may need to add a pinch of sugar for the flavor to really shine.)

For mushrooms: Meanwhile, heat a sauté pan to medium heat and add olive oil and chanterelle mushrooms, stirring until golden brown. Add butter, garlic and thyme. Cook and stir until garlic is golden brown. Add wine and cook until there is no more liquid. Add salt and pepper to taste and keep warm until ready to serve. 

Preheat oven to 275 degrees. Butter the inside of four 4-oz. baking dishes (ramekins). Pour warm sformatino batter into dishes. Bake for 1 hour or until done. (When done, they will appear set up, with no jiggle in the center. It is important to cook them slowly to keep them from rising and falling.)

To serve, place sformatino on a plate, spoon mushrooms alongside and garnish with watercress and Parmigiano-Reggiano.

Serves 4

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